Discover the magic of our Flourless Lemon Greek Yogurt Cake, a recipe that’s incredibly easy to make and bursting with bright, fresh flavors. This remarkably moist and tender cake is perfect for any occasion, offering a delightful treat that requires minimal effort.
Key Ingredients for Flourless Lemon Greek Yogurt Cake
- 2 cups (about 17 ounces) full-fat plain Greek yogurt
- 1 cup granulated sugar, plus more for serving if desired
- 4 large eggs, at room temperature
- 1/2 cup unsalted butter, melted and cooled slightly
- Zest of 2 large lemons (about 2 tablespoons)
- 1/4 cup fresh lemon juice (from about 1-2 lemons)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder (optional, for a slightly lighter crumb, but the recipe is designed to be flourless and dense without it)
- Pinch of salt
- Powdered sugar, fresh berries, or a simple lemon glaze for serving (optional)
How to Make Flourless Lemon Greek Yogurt Cake
Get ready to impress yourself and your loved ones with this incredibly straightforward yet utterly delicious Flourless Lemon Greek Yogurt Cake! This recipe is a revelation in simplicity, delivering a rich, dense, and incredibly moist cake with a vibrant citrus punch. Its creamy texture, thanks to the Greek yogurt, elevates it beyond your typical cake. With a preparation time of just 15 minutes, you can whip up this delightful dessert in no time.
Step-by-Step Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease and flour (or use parchment paper) a 9-inch round cake pan. If using parchment paper, trace the bottom of the pan onto the paper and cut it out, then grease the pan and press the parchment circle into the bottom.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the Greek yogurt and granulated sugar until well combined and smooth.
- Add Eggs: Add the eggs, one at a time, whisking thoroughly after each addition until each egg is fully incorporated into the yogurt mixture.
- Incorporate Flavors and Fat: Stir in the melted and slightly cooled butter, lemon zest, fresh lemon juice, and vanilla extract. Mix until everything is just combined. Be careful not to overmix at this stage.
- Add Dry Ingredients (and optional baking powder): Add the pinch of salt. If you’re opting to use baking powder for a slightly less dense texture, whisk it in now. Stir gently until just combined.
- Pour into Pan: Pour the batter evenly into the prepared cake pan.
- Bake the Cake: Place the cake pan in the preheated oven. Bake for 50 to 65 minutes, or until the cake is set in the center and a toothpick inserted near the middle comes out clean. The top should be a light golden brown.
- Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 15-20 minutes.
- Demold and Cool Completely: Carefully invert the cake onto the wire rack to remove it from the pan. Peel off the parchment paper if you used it. Let the cake cool completely before slicing and serving.
Why You’ll Love This Flourless Lemon Greek Yogurt Cake
You’ll adore this Flourless Lemon Greek Yogurt Cake for its incredibly moist and dense texture, a testament to the magic of Greek yogurt as a flour substitute. It offers a delightful tang from fresh lemons that cuts through the richness, creating a perfectly balanced flavor profile that’s more sophisticated than a simple pound cake. Making this at home is also remarkably cost-effective, eliminating the need for expensive specialty flours and offering a gourmet dessert experience without the gourmet price tag.
The bright burst of lemon, combined with the subtle sweetness, makes this cake a refreshing alternative to heavier desserts. Served with a dusting of powdered sugar, a dollop of whipped cream, or a vibrant lemon glaze, it’s a showstopper that’s surprisingly easy to master. Don’t wait to experience this delightful sensation – give our Flourless Lemon Greek Yogurt Cake a try today!
Storing and Reheating Tips
- Refrigeration: Leftover Flourless Lemon Greek Yogurt Cake will stay fresh in an airtight container in the refrigerator for up to 4-5 days. This cake’s dense, moist nature makes it an excellent candidate for refrigeration, helping to preserve its texture.
- Freezing: For longer storage, you can freeze the cake. Once completely cooled, wrap the entire cake tightly in plastic wrap, followed by a layer of aluminum foil. It can be stored in the freezer for up to 2-3 months. Alternatively, you can freeze individual slices.
- Reheating: To reheat a slice, you can gently warm it in a microwave-safe dish for 10-15 seconds, or place it on a baking sheet in a preheated oven at 300°F (150°C) for about 5-10 minutes until warmed through. For thawed frozen cake, it’s often best served at room temperature or slightly chilled.
Final Thoughts
This Flourless Lemon Greek Yogurt Cake is truly a winner for its simplicity, incredible flavor, and wonderfully moist texture. We encourage you to bake this delightful treat soon – it’s sure to become a new favorite!
Flourless Lemon Greek Yogurt Cake
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Grease and flour (or use parchment paper) a 9-inch round cake pan. If using parchment paper, trace the bottom of the pan onto the paper and cut it out, then grease the pan and press the parchment circle into the bottom.
- In a large mixing bowl, whisk together the Greek yogurt and granulated sugar until well combined and smooth.2 cups full-fat plain Greek yogurt, 1 cup granulated sugar
- Add the eggs, one at a time, whisking thoroughly after each addition until each egg is fully incorporated into the yogurt mixture.4 large eggs
- Stir in the melted and slightly cooled butter, lemon zest, fresh lemon juice, and vanilla extract. Mix until everything is just combined. Be careful not to overmix at this stage.1/2 cup unsalted butter, 2 tablespoons zest of large lemons, 1/4 cup fresh lemon juice, 1 teaspoon vanilla extract
- Add the pinch of salt. If you’re opting to use baking powder for a slightly less dense texture, whisk it in now. Stir gently until just combined.1 pinch salt, 1/2 teaspoon baking powder
- Pour the batter evenly into the prepared cake pan.
- Place the cake pan in the preheated oven. Bake for 50 to 65 minutes, or until the cake is set in the center and a toothpick inserted near the middle comes out clean. The top should be a light golden brown.
- Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 15-20 minutes.
- Carefully invert the cake onto the wire rack to remove it from the pan. Peel off the parchment paper if you used it. Let the cake cool completely before slicing and serving.